Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/8183
Título: Pão em micro-ondas. Desenvolvimento de uma nova formulação com incorporação do melhorante de panificação Fermaid(R)MW
Autor: Serra, Ana Paula Borges
Orientador: Sousa, Isabel Maria Nunes de
Gonçalves, Marta Casimiro
Palavras-chave: micro-waves
bakery
Fermaid(R)MW
susceptor
hardness
Data de Defesa: 2014
Editora: ISA/UL
Citação: Serra, A.P.B. - Pão em micro-ondas. Desenvolvimento de uma nova formulação com incorporação do melhorante de panificação Fermaid(R)MW. Lisboa: ISA, 2014, 46 p.
Resumo: With the problems of the economical crisis there was an increase in the consumption of bread. To increase the supply of convenience bread to be used by the consumer, innovations related to the area of baking become extremely important, making companies more competitive. This study intended to develop a formulation of frozen bread in advanced stages of cooking, left a few minutes in the microwave, it is presented to the consumer as freshly baked. Cooking with microwave technology presents problems that can be overcome with technological adjuvants or enhancers. The enhancer used in the baking test samples was the Fermaid® MW, developed by Lallemand Baking Solutions Boulangerie, DK, in order to provide a good dough stability and good texture of the final product. The Fermaid® MW incorporation and the cooking time period in micro-waves, were determined by the Response Surface Methodology (RSM). The studied samples, were cooked in the micro-wave oven, involved in a semi-discontinued aluminum susceptor, a special packaged with the intention that the cooking could be made from the outside to the inside of the bread, inducing the browning of the bread crust. After cooking, the samples were cooled for 5 minutes and the hardness of both the crust and the crumb were analyzed by penetration and compression tests and Texture Profile Analysis (TPA), carried out in the texturómeter. The results were not very conclusive, because the variability of the samples was very high and the susceptor applied did not work as intended, but it was clear that the presence of the enhancer decreased the hardness of the breads, however the formulation that was closer to standard values was the formulation of the central point of the experimental design, with concentration of 1.5% Fermaid® MW and 6 minute heating in microwave oven, with a mean weight of 68.9g.
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/8183
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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